CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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